Recipes courtisey of Living Plate. Visit at LivingPlate.com. See ad on page 35.

• 2 hothouse cucumbers, seeded and chopped but not peeled
• 3 red peppers, cored, seeded and chopped
• 8 tomatoes, mixed heirloom, chopped
• 1 small red onion, chopped
• 6 garlic cloves, minced or pushed through garlic press
• 6 cup quality tomato juice
• ½ cup sherry vinegar
• ½ cup quality extra virgin olive oil
• sea salt to taste

PREP:

Roughly chop cucumbers, peppers, tomatoes, onion, and garlic.

MAKE:

1. Run each vegetable through food processor until finely chopped but not pureed. After each vegetable is processed, place in a large bowl and mix in balance of ingredients.
2. Chill for at least 4 hours or overnight. Puree ½ of the soup and add back to bowl. Ladle into bowls and finish with some fresh herbs before serving.

Note: Fresh tomatoes can be used in place of tomato juice. Place about 6 tomatoes in blender and process until smooth. Pass through a sieve or cheesecloth to remove seeds and skins.